How To Make Barbecued Korean Chicken

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1. Step 2: Prepare the barbecue

   If you have a charcoal barbeque light it 30-40 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white. If you are using a gas barbeque, light it up on high and leave it for 15-20 minutes.

2. Step 3: Prepare the sesame seeds

   Place the sesame seeds into the mortar and grind firmly using the pestle until they are all smashed and broken.

3. Step 4: Prepare the marinade

   Place the pan over a medium to high heat and add the light soy, dark soy, lemon juice, garlic, ginger, sugar, pepper flakes and ground sesame seeds. Warm it, stirring so all the sugar dissolves and the flavours combine. This will take 2-3 minutes. When boiling remove from the heat. Allow it to cool before proceeding.

4. Step 5: Marinate the chicken

   Place the chicken thighs into a large bowl. Pour the cooled marinade over them and marinate for 1-4 hours. If marinating for more than an hour, transfer to the fridge.

5. Step 6: Barbecue the chicken

   Take the chicken straight out of the marinade and transfer onto the grill. Douse any flames that flare by sprinkling over some water. After roughly 3 minutes turn them using your tongs and then brush on the marinade.

6. Allow to cook for a couple of minutes and continue to brush and turn until the chicken thighs are lovely and golden. This will take around 10 minutes. Then remove and transfer to a baking tray.

7. Step 7: Finishing touches

   Place the thighs onto a serving plate and sprinkle with toasted sesame seeds and spring onions.

8. Step 8: Serve

   Serve hot! This chicken dish goes well with either rice and vegetables. Enjoy!

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